Prep 30 mins
Cook 45 mins
This recipe came from a scalloped recipe that my Mother made.
- 2 lbs potatoes
- 1⁄3 cup milk
- 8 ounces Velveeta cheese
- 1⁄4 cup butter
- 1 onion
- 1 (10 3/4 ounce) can cream of mushroom soup
- Boil peeled, sliced potatoes until tender.
- In a sauce pan, combine milk, cheese, and butter.
- Heat on low, add onion and cream of mushroom soup.
- Drain potatoes; pour into a 9 x 13 pan.
- Cover with cheese sauce.
- Bake in a 350 degree Fahrenheit oven for 45 minutes.